snowy mountain

Almond Orange Olive Oil Cake

This is a really moist cake. Unfortunately, you must separate the eggs for this one or it will turn out a spongy tasteless mess (as I discovered one day). It’s worth the effort though 100%!

Total time (including baking): 1 hour. Makes one 8″ round cake.

Materials: 2 mixing bowls; measuring vessels; beaters or whisk; 8″ round cake pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • ¼ cup (4 tbsp) olive oil
  • ¼ cup sugar
  • 4 eggs
  • 1 ½ cups almond flour
  • 1 tsp baking powder
  • 1 tsp vanilla (optional)
  • ½ tsp almond extract
  • Zest from 1-2 oranges
  • Simple Chocolate Icing
almond olive oil cake orange


  1. Preheat oven to 350˚F. Butter, cover the bottom with parchment paper, and re-butter one 8″ round cake pan.
  2. Separate the 4 eggs into the two mixing bowls.
  3. Mix together: ¼ cup (4 tbsp) olive oil, ¼ cup sugar, 4 egg yolks, 1 ½ cups almond flour, 1 tsp baking powder, 1 tsp vanilla (optional), ½ tsp almond extract, and zest from 1-2 oranges.
  4. Whip egg whites to stiff peaks. Mix a third of the whites into the batter, then fold in the rest gently. Don’t worry if it’s a little lumpy.
  5. Bake 25-30 minutes at 350˚F. Remove from oven and let cool 10 minutes. Then run a knife around the edges and flip onto a plate. Prepare the Simple Chocolate Icing (usually I flavor it with Grand Marnier and orange zest for this cake).

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